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Piima yoghurt is a Scandinavian yoghurt which is known to have the thinnest consistency of the mesophilic yoghurts. It is known as a mesophilic yoghurt; which simply means it can be cultured at room temperature. It is sometimes described as having the consistency of honey. Piima yoghurt has a mild, slightly nutty or cheese-like flavour. It makes a drinkable yoghurt that is often flavoured with fresh fruit to make a probiotic yoghurt smoothie style drink.

It contains the following probiotic species: Streptococcus lactis var. bollandicus and Streptococcus taette. The unique ability to ferment at room temperature makes Piima an easy yogurt to prepare at home! Just combine milk and our starter culture, and wait for the magic to happen.

Organic Amasi Yoghurt Starter Culture

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Organic Caspian Sea Yoghurt Starter Culture

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Organic Filmjolk Yoghurt Starter Culture

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Organic Langfil Yoghurt Starter Culture

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Organic Piima Yoghurt Starter Culture

Rated 5.00 out of 5
£6.95

Organic Viili Yoghurt Starter Culture

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How to make Piima Yoghurt

Ingredients

  • 500ml of pasteurised milk (whole milk works best). Cold milk works absolutely fine. However, many people find that if they boil the milk before hand and then allow it too cool back down to room temperature, it makes a much thicker yoghurt. Never place your starter culture into hot milk. Always allow it to cool back down after boiling!
  • Your Piimi yoghurt starter culture.

Directions

  • Fill a bowl with 500ml of milk. We find that using something with a large surface area that is also quite shallow in depth produces the best overall consistency of yoghurt.
  • Add your Organic Piima yoghurt starter to the milk and stir well.
  • Cover the bowl with a clean towel and leave it out at room temperature (19-21 degrees celsius) for 12-48 hours until the yoghurt has set. Once set, place the yoghurt in the fridge to cool.
  • Piima yoghurt will split into curds and whey if left for to long. Try and catch it before this happens. It can lead to a sour taste in your Piima yoghurt.
  • Before you drink it, pull out a tablespoon or so to reculture the next bowl. You could, of course, reculture several bowls, depending on how many you’ll need for the next day.
  • If you can’t drink your Piima that day, it will keep in the refrigerator up to 10 days, and you can use it to reculture other bowls during that time.
  • Ensure you reculture your yoghurt culture at least once a week to keep it healthy and active.

Flavourings:

Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough Piima yoghurt to reculture the next batch before you add any flavourings.

Do I have to use organic milk?

No, yoghurt will ferment any type of dairy. We choose to use organic milk with our yoghurts as we believe organic is better. However, if you do not believe that to be the case, you are free to use whatever type of milk you wish while making your own yoghurt.

Do I have to use dairy milk?

Generally, all of our yoghurt cultures will ferment anything with sugar in (soy milk, coconut milk etc). However, this weakens the yoghurt culture. As one off batches most find it works out just fine though. NEVER try and reculture a new batch from non dairy! Make a one off ONLY. ALWAYS make sure that you have a supply of dairy cultured yoghurt as your mother source as the main reserve. People have different levels of success with non dairy. We can not offer advice on what works best, simply because we only ever make our yoghurts with dairy milk.